Ingredients
For the crazy pasta
00 flour
250 gr
waterfall
120 gr
Extra virgin olive oil
5 tablespoons
Salt
taste good
For the filling
milk
700 ml
Rice (Balilla or Roma)
320 gr
Stracchino (oder Prescinsêua)
200 gr
Grated Parmesan cheese
4 THE
No
2
marjoram
taste good
nutmeg
taste good
Salt
taste good
You need it too
Butter
taste good
The savory rice cake is a typical recipe of Genoese cuisine, known and appreciated far beyond the regional borders. It is a rustic cheese of peasant origin based on rice and prescinsêua (local name for milk curd): a fresh cheese produced in the Genoa area with a sour taste and a creamy consistency between yogurt and ricotta, which is also used for the filling of the famous Easter cake.
To prepare it, simply cook the rice by soaking it in hot milk, mix it with a creamy mixture of cheese and beaten eggs and then pour everything into a bowl of homemade pasta. The result is a hearty, tasty and fragrant tart that is perfect as an Easter appetizer, to start off a sumptuous festive banquet or as a rich individual dish at a family dinner.
To enjoy it at its best, the rice cake should be eaten hot or cold, which is another reason to take advantage of the timing and make it in advance. If you want to reduce it even further, all you have to do is replace the quick pasta matta with a roll of ready-made puff pastry or brisée.
If you can’t find the prescinsêua, which is not always easily available, you can replace it, as we did, with stracchino creamed with a drop of milk if necessary, or with cow’s milk ricotta well drained of the whey.
If you want, you can add 40 g of dried mushrooms soaked in warm water, a few teaspoons of Ligurian pesto, diced cooked ham or smoked bacon strips to the filling, as suggested in some versions.
Find out how to make the savory rice cake by following the step-by-step instructions and advice. If you liked this recipe, also try the fried rice cake or try the sweet version.
How to make savory rice cakes
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